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Jellied Veal Loaf

Salt and pepper Signa E. Nelson.

Cover with cold water, season with salt and cook gently until very tender. Remove meat and boil liquor down to about one cup. Shred or chop the veal, mix with the liquid and turn into a bread pan. Set in refrigerator to mould. When cold, slice and serve. Makes a good-sized loaf.

Mrs. Geo. Wright. 3 C cold beef, sliced 2 C brown stock 3 T butter 2 T flour